Monday, December 10, 2007

Confit of Duck and Milk chocolate Sardines

Our friend Ellie the owner of “Provence” restaurant here in Toronto,
has been making this beautiful “Duck Confit” for over 20 years.
It is extremely tender with just the right saltiness.
And you can always use the left-over duck fat to make a beautiful roasted potato confit.

Bon appetite!

This is a product from Michel Cluizel.
We think they are a beautiful packaged product and we can have a lot of fun.
And they can be a lot of fun at dinner parties or just nibble on.